Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese-Reference-Cited by-同舟云学术

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Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese

Published:2016 Issue:10 Volume:7 Page:4356-4371
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Barbosa Ilsa C.¹²³⁴⁵,Oliveira Maria E. G.⁶⁷⁸⁵,Madruga Marta S.⁹¹⁰¹¹¹²⁵,Gullón Beatriz¹³¹⁴¹⁵¹⁶,Pacheco Maria T. B.¹⁷¹⁸¹⁹²⁰⁵,Gomes Ana M. P.¹³¹⁴¹⁵¹⁶,Batista Ana S. M.²¹²²²³⁵,Pintado Maria M. E.¹³¹⁴¹⁵¹⁶,Souza Evandro L.²⁴²⁵¹¹²⁶⁵,Queiroga Rita C. R. E.²⁴²⁵¹¹²⁶⁵

Affiliation:

1. Agribusiness Coordination

2. Federal Institute of Education

3. Science and Technology of Pernambuco

4. Vitória de Santo Antão-PE

5. Brazil

6. Center of Education and Health

7. Federal University of Campina Grande

8. Cuité-PB

9. Technology Center

10. Department of Food Engineering

11. Federal University of Paraíba

12. João Pessoa – PB

13. School of Biotechnology

14. Portuguese Catholic University

15. Porto

16. Portugal

17. Institute of Food Technology

18. Department of Agriculture

19. Center of Food Chemistry and Applied Nutrition

20. Campinas-SP

21. Animal Science Coordination

22. State University Vale do Acaraú

23. Sobral-CE

24. Department of Nutrition

25. Health Sciences Center

26. João Pessoa-PB

Abstract

We evaluated the effects of addition of probiotic cultures and inulin on the quality of creamy goat cheese.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C6FO00657D

Reference84 articles.

1. An Overview of the Functional Food Market: From Marketing Issues and Commercial Players to Future Demand from Life in Space

2. Innovation trends in the food industry: The case of functional foods

3. Nutritional and therapeutic value of fermented caprine milk

4. Mineral and trace element research in goats: A review

5. A gas chromatography-mass spectrometry-based metabolomic approach for the characterization of goat milk compared with cow milk

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